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Newsletter of the Feingold Association of the United States

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FEINGOTD
Vol. 5 No. 2 Aprll, 1981

Dr. Feingrold Enthusiastically Received During East Coast Tour

Dr. Feingold, along with his wife Helene. soent much of February speaking to numerous organizationsand FAUS members along the eastcoast.His biggest audience was in Allanta where he addressed over 700 members of the Association for Children with LearningDisabilities,while theywere attendingthe ACLD'sinternational conference. Throughout his irip he reiteratedthe three areaswhich he considersto be the focal oointsof his etforts and of the Feingold Association: (1) helping hyperactive and learning d isabled children and adulis through an additive-free, nutritiously benef icial diet. (2) demonslraiing to physicians that the diet is a mode that works with these children and adults, (3) and coping wilh the social situation, especially the areaof in obtaining cooperation from the local school systems. He cautioned that il the Association strays from these areas of concentrationand concernsitself with more ouestionable areas of help tor thse children (who of comprise approximately5-200/o the total population of the united States) that progress will be greatly curtailed. Relarring to the deb ilitating effectsof additivesin ourfood supply,Dr. Feingold said,"l think it is necessary to generate the idea of how importantthis problem is. "Dieteticscienceis not exact." He added. "We have so much to learn.But I do know we can turn these children ofi without harm or

Dr. Feingold Named to Top Ten

Dr. Feingold was recen t ly namedto the Centerior Science in the Public lnterest(CSPI)N,trition Hall of Fameas one ol the ten most influential oeoolein the promotionof good nutritionduring the last ten years. CSPI noted Dr. Feingold's work with hyperactivechildren and his discoverythat many of them respond adversely to artiticial additives and said, "Dr. greatcreditlor Feingolddeserves openingour eyesto ihe links between environmental chemicals and human behavior." Of course such an award comes as no surDriseto FAUS members but it is still nice to seeother organizations singleout Dr. Feingoldwith well deserved oraise.

Dr. Ben F. Feingold risk t h ro u g h d ie t a ry ma n a g e ment." cont.on pageg

SEETHE MAYISSUE OF Pure Facts FORSUMMER CAMPS FEATURING ADDITIVE FREEMEALS.

McCormick Tr.unsBack on Nafural Ingredients - Goes for the Money

The good news is that according to a March 19 Washington Post article Mcoormick & Co. expects to increase their this earnings by more than 700/0 year. We can all leel proud when one of America's businesses is doing well. The bad news is that the company's recent acquisition of Stange Co., a Chicago flavoring maker specializingin industrial products,tigures prominentlyin their optimistic profit proiection. McCormic k openly ad m its, "We expect(profit)margins imto orovefrom their currentlevels as

we move towardmoreproprietary and seasonings and flavorings away from naturalingredients." is Suchaction McCormick by veryregretable FAUS, well and as as otherorganizations indiviand dualswho areadditive-conscious andnutrition-minded, have will to l e y e t h e Mc Co rmick a b e l w i t h great skepticism and/oravoidancein the luture.

NEWDEADLINE FOR '81 CONVENTTON

(See page 3)

Technology

Dear Editor:
"l like the new Pure Facts. lt is easily read and attractive.lespeciallylike articlessuch as Barbara's (board member teature on BarbaraHoffstein.FAUSoresident) and the feature on the Roanoke Feingold Association-one's that are relevantto Feingolders, surewould liketo I see some easy, inexpensive main dishes(as part of the chapter features)." Markey Dokken Recording Secretary FAUS You also recommended broiled or grilled steak.The son ot a friend was in chargeoffrying the steaksat Bonanza.He could not get the red dye olf his hands even though he had tried bleach and many cleaners. told his He father that the steakswere dyed before reaching the restaurant He had tried frying them for 45 minutesand still the red'blood dye was in the steaks. I think everyone should be warned of this especially the oarents of children who are allergicto chemicals and dyes." "Pure Facts is wonderful. PerJune Bartnett sonallyI am thrilledand leel it is (nutritionist, teacher a fantasticcontributionto the lecturer) consultant, image of the nationalassociaMonroe,CN tion." Dee Ann Treadway LegislativeCommittee "Congratulations on your first ChairpersonFAUS issue of Pure Factsl lt is not an easy job but a very important "ln the May/June,July/August one. The appropriate FAUS 1980 FAUS Pure Facts,under, publicationcould be extremely 'On the Fload Menu Sugges- helpfuL pretions', you stated,"French toast Thank you for the accurate is most likely to be made with sentalion oJ our work here in natural ingredients." Our son Roanoke.There is one very imworked for a pancakerestaurant portant correction which I hope tor a while and came home with you can run next month.We sell some pretty sad stories of the The Feingold Cookbook. We do kinds of 'toods' that were being not haveour own cookbook. lt is served-including f rench toast. also very importantfor peoplelo which was thick slicesof white know that Dr. and Mrs.Feingold bread dipped into a chemica donate all royalties from the mixture and stored in the refri- book to the FeingoldFoundagerator. When french toast was tion for Child Develooment." ordered.th is breadwasdropped Mary Kistler,president into a vat of hot oiland frieduntil Roanoke,VA Chapter it puffed up. FAUS

Failins Our Youth-FAUS Recording Secretary Alleges

This is the second article in a seties aimed al acquainting our readeG with the backgrounds, ideas and ideals ol the FAUS boarcl fiembers.

Five years ago my husband to Jim and I decided out our son proErikontheFeingold nutrition gram, We did this withoutthe associbenefit a localFeingold of the ation, without encouragement the ot a physician, without inand formation currently available. The needfor a parent support group was obvious. Therefore, a of smallgroup oJ parents hypercametogether and active children Jormedthe San Jose chapterof the Bay Area. For five years now we have help helped continueto many and as families ourcommunity well in reaping rewards the as personally of the diet. Ol courseour whole tamily (Erik, who is now9, 7 year and l) old Timmy,my husband adhereto the diet. At eachNational Convention I meet leadersfrom aroundthe wor ld a n d l am constantly imwith theirdedication oressed to our work.They,as wellas l, feel the need to push on. For as we h e lp in d ivid ualsin our community, helpourownchildren. we I feel FAUSplaysa key rolein all of this.The localscan do a greatdeal to helpthosein need. They also are the means eduto cate the community about our program. FAUS,however, pull it all can (FAUS, together. being By united the localsand Dr. Feingold) we can do morelo reachthosewho needhelp.

It is imperative we create that an awareness amongthosewho to are in the position help-the educators, the physicians, the food industry, etc. An awareness of the role tood, food additives plays thelearning in andnutrition and behavior us all. of I particularly enjoy my public to relations conlribution FAUS.I have written news columnsand press releases, donespeaking engagements and radio interviews in an efJort reachout. to lam working with Currently, on the Calif ornia Commission PreCrimeControland Violence vention. lt is studyingthe root causesof violenceand the role play nutrition and biochemistry in

this violence.We are generatinga lot oJ interest and are excited about the possibilities. Technologytoday should be helpingus to expandthe learning potential of our youth. Instead it is makingmillionsof childrentail to reach their deservedpotential. lam not willingto wait20years to help thesechildren.lam doing what I can, now. MarkeyDokken RecordingSecretary FAUS has Marky Dokken served president as of
thE San Jose chaDterof FAUS. and as a food cofumnist lor Natuhl Living Newelrre. She is also a former second grade tacher.

In the Spotliqht

Hanover Park Chapter Offers Support and a Good Time to Members

PATH of lllinois officers: Prcsidenl: Kathy Walte6 Diane Ambrcziak Vice Presadent: Secretary: Scoltl Burns CirculationsChairman: grcnda Larrance Newsletter Editor: Anita Werderich

The Hanover Park Feingo ld chapteris just one of sevenchapters functioning under the Feingold Parents'Association the for Treatment of Hyperactivity (PATH) of lllinois, Anita Werderich servesas the PATH newslelter (Food For Thought) edito( and also chief, cook and bot e washer for the Hanover Park chapter which was formed in 1978. Their monthl y meetingsfeature a speaker, when one is available,but the normaltormatis that of two simultaneous meetings. Ms. Werderich ex p lains, "One group is made up of new member s. With this group we discuss the diet at length, answerquestionsand givehintsforshopping." They also use posters as a visual aid. One poster covered with labels from Feingold approved foods (this helps to give the newcomers the idea that it isn't impossible to buy pure foods)and a secondpostershowing labelsfrom foodsthat a shopper might be fooledinto believing are safe but which are not (like Wonderbread's Natural Wheat Bread). While this meeting is taking place a second meeting of older membersis d iscussingallergies,

Ghoulish vislfors lo the Feingold Halloween Party doctors, school boards or new problemswith the diet. The evening concludes with the two groups getting together over refreshments and'rapping'. "The older membersare a wonderful supportfor the new members,"lvls. Werderichpointsout. Benefits ot being a Hanover Park Feingold member include the use of a pure foods co-op (althoug non-members also h are invitedto usethis service); slimulating speakersin the areasof nufamilycounseling, trition,allergy, etc.; and padies. For the past three years the chapter has hosted the'Annual Goblins Night Out Halloween that lasts Party.'Anextravaganza five hours (3:00 - 8:00 p.m. to cover all the temptingtime when the ch ildren mightwant to trick or treat). Membersof the state organization and families in the comto munitywho want an alternative the usual 'pigging out' are also invitedto attend.The partieshave .100 averaged well over children for each of the last three years. Last year's party was covered siaby a ChicagoABC television tion on prime time with the diet being endorsedby the localnews personalities. The chapter is eagerlyawaitingan indepthstory on the diet by the same news team. This coverageshould be aired sometimein the fall. The Hanover chapter also fosters its own Feingold Cub Scout den where. Ms. Werderich says,"pearjuice and pop corn are the order of the day and not cupcakesand Hi-C." The chapter's fondest memory, l\4s.Werderich concludes, was when they had the honor of co-hostingone of Dr. Feingold's visits to Illinois.in 1979,when a localschooldistrict invitedhim to speakat a day-longseminar. "Dr. Feingold spoke in the morning, a Feingold lunch was served and the afternoon was f illed w ith workshoos and movies."she notes. "What a thrill to rub elbows with Dr. Ben. lt was our finesthour." After three years the Hanover is Parkchapterfeelsthat Feingold not a strangename in their area. They arc now working on teaching good nutrition, supporting thus helpingthem their members, to succeed on the diet, and making more people aware of good nutrition and the Feingold diet so they can benefit too. Tackling the school lunch programis a bat tle they are gearing up to and if are their pastsuccesses any measure,schoolluncheswill neverbe the same again in HanoverPark.

Hanover Park's Feingold Cub Scout Den #1

A Color AdditiveFDA Says

Nitrites Not

Convention Time
Plans for the Sixth Annual Feingold Convention are now shiftinginto secondgear as registrations are being counted, speakers contacted and local chapters approached for fu nd raising items for Saturday's d isplay. Jo Anne Perrington,as coordinator,and the Feingold Association of Minnesota, the hosts are of this year'seventwhich is being held at the Bethel Conference Centerin St. Paul. This year'sconvention, which Perrington describes as taking a strictly Feingold approach to hyperactivity. otficiallybegin will Thursday, June 18, with afternoon registrationtollowed by an add ress by keynote speaker JamesSwanson, who will discuss his Torontostudy on hyperactive children.Dr. Swansonwill be the convention's RogerLongspeaker this year. Funding ior the Roger Long speakercomes through the Feingold Foundation Child Devetfor opmenL Friday's h lights will include hig a businessmeetingfocusing on the goalsofthe FeingoldAssociation and its chapters. Memberswill then break into workshops dealing with such subjectsas: how to havemore eff icient organizations, how the chapters can better serve their members,(includingtheir hyperactive adults) and how to work Feingofd, continued frcm page 1 Althoughwe might not understand exactly how it works, Dr. Feingoldpoints out that we have seenit work and tor nowwe might have to be content with the results leaving understanding an of with protessionalsand organizations within the community. Saturday's workshops will offer information from professionals in the field and will be open to the public. Among the soeakers will be: Dr. Ben F. Feingold (introducing diet),Marge his Goldberg (Parent Advocacy Coalition for EducationalRights), llene Rice, R.N. (nutrition),and Dr. OarenRoehl (praciicalparent advice). As in the past, a program has been approved whereby nurses will receive educationalcredits tor attending. Dr. SallyAndersonwill be the dinner speakeron Saturdayand will discuss a National Institute ol Health study on dye and the brain. A boat tour down t he St. Croix River with the convention'svarious sDeakers completeSaturwill day'sscheduled activities. busiA ness meeting on Sunday is the last event for this year's convention. The deadline lor registralion has been exlended unlil Aprll 20. So hurry to reserve your space. For more information write: Jo Anne Perrington FeingoldAssociation of Minnesota 6800 South Cedar Lake Road Minneaoolis. MN 55426

ln March1979, PublicCitizens Inc., (the umbrella organization petifor Ralph Nader'sactivities) tioned the Food and Drug Administralion to consider n it r ites in bacon as color additives since their use produces red coloring a in meat. FDA Consumer Update notes that the FDA has now concluded that nitrites are not capable imot parting color but merely stabilizing it in the meat. Th is ruling places nitrites in the category of food additives ratherthan colors. Although nitrites have not been identified causinghyperas activity and are thereforenot eliminated from the Feingolddiet, mem bers are still cautioned against their usebecause they are suspected beingcarcinogen of ic.

Fast Food Establishments

Growing Rapidly
Fastfood establish mentsmay be a fast way to poor nutrition, warns the Journal of the American Dietetic Association.lt depends on your selectionof entrees, how otten you eat out and the nutritionalvalue of most last foods. They note that most fast food cuslomers eat out one to three times a week and that such changes as the increasein oncampusfast food businesses and iast food meal patterns by secondary and elementaryschools promiseto inflatethis figure. While many fast food selections are nutritiousoeooledon't always balancetheir meals to get the most nutritionavailable. They also point out that many fast Jood menus lack rich sources of vitamin A while an overabundance of sodium can be Jound.

why to a time when we know much more about the brain, the central nervous system and the way they are alfected by what we eat, what we breath and what we absorb throuah our skin.
tions should be sent to: Purc Facts, 2087 G Tucson Ave., Andrews AFB, Maryland 20335. Portions of the newslelter may be reprinted provided Pure Facts is sighted as the original source. Tg find the location ot the nearest F e i n g o l d C h a p t e r o r o b t ai n g e n e r a l i n l o r m a t i o n a b o u t F A U S , w r i te to : Feingold Association of the Unitqd StatEs, Inc., DrawerA-G, Holtzville, N.Y. 11742. @ 1980 by the Feingold Association ot the United States, Inc. All rights reserved.

PUNE HCIE
Editot'. Helen Dugan Wofth Business I\,4anager: Ca.ol poMazh ik Pute Facts is published monthly, except for a combinedJuly/ August issue,by the Feingold Association ofthe UnitedSlates, Inc. Subscflptionratest$12 per annum in the U.S., Ca.ada and Mexico: $15 elsewhere. Additional contributions graietully acceDteo. All correspondence,subscriptions, renewals and change of address notjlica-

Chapters Report:
. . . . . One of our young members, who is a CivilWarbuff,watcheda reenactmentof a battle,complete with gun powder and lots of smoke.The child had a whopping reactionto it. His mother recalled thai he had been very irritable after playing with caps a few days beJore. -Feingold Assoc.of the Washington, D.C. Area ..... In answertoa ouestion trom a member whose son had oroblems atter eating curry powder: The Encyclopedia Britannica lists the following as the most comin monly used ingredients curry powder:cumin, turmeric,ginger, allspice, cassia, coriander, cardamon, garlic, poppy seed, nutmeg, mace, chili, c/oves', cinnamon, denugreek,mustard,onion, salt, cayenne,asafetidaand peppers- (red, black and white). .salicylates. -Feingold Assoc. ot Texas . . . . . One of the additivesfound in most ice creams is carboxymethylcellulose, wh ich g ives it creaminess and body without havingto use the moreexpensive natural ingredients. (Since ice don't have cream manutacturers to tell you what'sin their product you won't find this on the label.) lf this additivesounds familiar it's probably becauseyou have read about it in recent news articles. llu Carboxymethylce lose is the major ingredient in the ill-fated Rely tampons. -Feingold Assoc.of the Washington, D.C. Area

Make This a Feingold Easter

NaturalEasterDyes
CommercialEasteregg dyes are made with synthetic colors and very often seep through to the e9g. "U.S. Certified Food Colors", "Pure Food Colors''. etc. do not mean lhe the dye is natural. Why not try these natural dyes? They are not quite as bright,but they are the beautifu shadesof Spring.

EASTER HINTS

ooPS!!!
ia nic Virgin Polytech Institute and Collegehas intormedPure Factsthat the brocnwe, FoodFor Young Children, which was reof in commended the Marchissue Pure Facts has met with unexpectedprintingdelaysand will untilthe end of not be reissued Aoril.

Before putting the eggs into the dye, take a wax pencil, the type usedfor unstic^rng zippers. and write the child's name When the egg is dyed, the name will stand out. Or you can draw designs,instead. Cut pieces ot old bed sheets large enough to wrap an egg Put onion skins onto the cloth and then placean uncookedegg YELLOW on top and cover the egg with Mix t heaping teaspoontur- more skins. Wrap and tie with metic, 2/3cup boiling waler,l/4 thread. Place eggs in a pot. tsp. vinegar. Or purchase sat- cover the egg with more skins fron or American saffron irr Wrao and tie with thread.Place health lood store, pour 1 cup eggs in a pot, cover with water boilingwaterover2 tablespoons (the eggs will float to the top). of dry particles,steep 10 min- bring to a boil and cook gently utes, straan. Turn off heatand for 5 minutes. allow the egg to stand in the ORANGE Save dry onion skins, cover water until cool enough to hanwith 11/2 cups water, boil 5 dle. Unwrapand dry thoroughly minutes. Remove from h eat; A shine can be givento the egg steep until water is a deep by rubbingwith a clothdippedin The samemarorange-brown color. Add 1tsp. solidshortening. bled pattern could be gotten by vinegar. using red cabbage leaves. BLUE Sorbee Natural Food Colors Chop 1 cup red cabbage,and 'l cup boiling water and 1 tsp. can also be used to dye eggs. vinegar. Steep until water turns The colors are not as dark as most people like but they are a deep purple. easyto do. Put3 eggsin a pot of RED boilingwater,add 1 lsp. vinegar Boil2 mediumbeets untils('fl and severaldrops of Sorbee.let Peel and choo into half inch boil. cubes,cover with 1 cup boiling Another easy way to dewater and 1 tsp. vinegar.Steep corate easter eggs is the and d rain. EEGART WHAPPER. lt is a GREEN sleeve design (somethinglike a Mix red cabbagedye and yel- sweat band for your wrist). The low dye together in a bow; and Whapper is clear plastic with then dip eggs. pa inted spring and Easter PURPLE on decorations them. You hard Mix red cabbagedye and red boil the egg, let cool, slip the beet dye in a bowl and then dip sleeveover the egg and dip the eggs. egg into boiling water. The plastic clings to the egg and it is BBOWN Use 2 tea bags to each cup of beautiful. For an appealing ifference, d boiling water. try substituting small toys, HINTS: For best results, use a glass books, baseballcards,or stuffed or porcelain pot, not stainless animalsin placeof candyin their steel.You may haveto allow the basket. Association of -Feingold hard boiled egg to sit in the dye and Philadelohia solution Jor 5 minutes before it Surrounding Counties takes. Hard boil the eggs with the vinegar.This will solten the shell so that your natural dyes will take more readily.

A Fund Raiser With Double Benefits

Many chapters are brightening their financialpictureby selling The FeingoldCookbook."lt's not only a good fu nd raiser,I think it's critical and essentialthat we support it," says Mary Kistler,president of the Roanoke(Virginia) chapter. Besides making about $2.35 profit on each book at the local paidto Dr. royalties chapterlevel, and l\4rs. Feingold are donatedto the Feingold Foundation Chitd for Development. both the locats So and the entire communityof hyperactivechildren benefit by the sale of each cookbook. Some local chapters require that new mem berspurchasethe cookbook as soon as they join. These also happenlo be among the more successful chaptersin terms of growth and the number of members attaining success with the diet. To order cookbooksat the reduced price ot about $3.60 (retail price is $5.95) each chapter must first establishcredit with Bandom Hous e.This is a simple procedure.You need only write to: RandomHouse Inc. 400 Hahn Rd. Md. 21157 Westminster, attn: order dept.

Attention N.Y.
Dr. Feingoldwill be speaking at Cornell University May 15, on sponsoredby the HolisticHealth Study Group. Admissionwill be $3 per seat (profits being donated to the Feingold Foundationtor Child Development). The lecture will begin at 3:30 p.m., and they advisethat tickets be purchased prior to the '151h. For further information contact AIan Gery, HolisticHealthStudy TaylorHall,CorGroup,Annabell nell University, lthaca,NY 14850. Or phone (607\ 277-0964. While he is in New York, Dr. Feingold will also be speaking with the state legislature the on tooic of the connection between synthetic additivesand juvenile delinq uency.

A is for acetic acid: utilized as a syntheticflavoringagent and knowntood one ol the earliest additives.lt occurs naturally in apples, cocoa,cofcheese, fee. grapes. milk (skimmed parand irrad iated).oranges, s ley, peaches, pineapples, rasberries, strawberries, bay and bay-lea{extracts. F fs ror peroxtde (oenzoyr): a compound used as a bleaching agent for flours.oils, and cheese.lt's pasteform is used for treating poison ivy and burns. lt may explode when heated. It rs lor res,n (petroreum nydrocarbon):a chewing gum base synthesized trom fuel oil. I is for lnoslto/:a dietary supplementand member ol the VitaminB complex.Found in plant and animal tissue. lsolatedcommerciallyrom corn. f is1orlecithin:f rom the Greek, meaning'egg yolk'. Found in plantand all livingorganisms. animal.ComposedoJ unitsof choline. phosphoric acic. fatty acids and glycerin. An ier emulsif for sweet chocolate, bakery products,frozen desserts. oleomargarine. rendered animal fat or a comb,nation of vegetable-animal lats.

What is FAUS?
The Feingold Association, loundedin 1975, avolunteer, is non-profit organization made up of parents and interesled Drofessionals dedicated to improving health and behavior ot hyperactive/lea ing disrn abled children, and similarly affected adults, through the FeingoldNutritionalProgram. This program is based on the elimination synthetic of colors, synthetic flavors, BHA, BHT and naturally occuring salicylates trom our food supply. L

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